Greek loaded olive oil dip
Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves. Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece. To max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, make way for ...
